We had an early dinner tonight and made tourtierre for midnight as well as cinnamon rolls for tomorrow.  The tourtierre, made with a mix of buffalo and venison came out great and we served it with a bottle of pommade I bought back from Normandy this past spring. As Noah said, it tastes as good as we remember...

1 pound buffalo
1 pound venison
2 medium potatoes, shredded
1 finely minced onion
1 minced shallot
4 tbsp butter
1/2 pound morels
1/2 tsp allspice
1/2 tsp savory
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp celery seed
1/8 tsp paprika
salt to taste

2 frozen pie crusts

Mix everything together and fry with 3 tbsp butter until meat is gray. I cheated and used two frozen pie crusts rather than making recipe Mother uses.  Let meat cool and line a glass pie plate with one crust. Melt remaining butter and brush bottom crust. Add meat filing. Cover with second crust and brush remaining butter on top.  Cook in a 350 F oven for 45 minutes until top is golden.

Let cool and serve slices with Pommade. It's really best after it sits overnight so the meat filling sets up.